Abstract
Shelf life of freshly prepared pineapple juice is short and requires refrigerated conditions of storage. Mild heat treatment remains the easiest way to prolong juice shelf life for small companies. This study was constructed to assess pineapple cv. Queen Victoria juice shelf life from a broad examination of its quality and to propose the most appropriate thermal treatment to increase shelf life without any perceptible decrease in quality. From 25 independent batches of pineapple, collected in different areas and seasons from Reunion Island, the variability of juice physicochemical and microbiological quality was determined. Juice pH values were the highest for fruit harvested in summer, but the juice acidity remained low enough to prevent pathogen spore-forming bacteria growth. During storage at 4 °C, color was modified, and yeasts and molds were the main microbial group exhibiting growth. Assessment of sensory quality resulted in the proposal of a shelf life comprising between three and seven days. Compared to higher temperatures, heat treatment at 60 °C was enough to ensure a good microbiological quality for 30 days, but sensory characteristics and color changes led to the proposal of a shelf life of seven days for pineapple juice treated at 60 °C.
Highlights
Pineapple is a tropical fruit crop with several nutritional benefits
The aim of the present study was to assess the quality of untreated pineapple juice, taking into account batch variability of its characteristics, and to determine a mild pasteurization treatment so that both the physicochemical characteristics and the sensory quality were preserved through storage at 4 ◦ C
We show that a mild heat treatment can be imperceptible by a trained sensory panel, though it is satisfactory for microbiological quality
Summary
Pineapple is a tropical fruit crop with several nutritional benefits. It is a good source of vitaminB1, B6, and vitamin C [1,2]. Pineapple is a tropical fruit crop with several nutritional benefits. Sweetness relies on the ratio between acidity and concentration of sugars [2], but depends on climatic conditions and cultural practices [3]. The commercial ‘Queen’ cultivar class is not suitable for canning as it results in a large amount of waste due to its morphology. Quality and shelf life of untreated juice depend on the raw material and the applied processes [6]. Sensory defects during pineapple juice shelf life result from browning and carotenoid destruction. A trained sensory panel described minimally processed pineapple as “sugared”,
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